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Maple Blueberry Oat Scones & Royal Wedding (Menu!) for Foodies…

Maple Blueberry Oat Scones 

 

Whilst watching the Will’s and Kate Royal Wedding,  I was inspired to make some scrumptious British (and very delicious) Maple Blueberry Oat Scones. I just had to share the recipe with you (below). I love blueberries and whole grains, thankfully this scone is a bit healthier than most.

Absolutely delightful Maple Scones, not too sweet, or too dry and with just the right amount of whole-grains. Made with oats, whole wheat pastry flour, pure maple syrup and wild Maine blueberries (loaded with healthy antioxidants). It is said that wild Maine blueberries are the best in the world and you can find them frozen (just as good for you) in the health food stores. (recipe adapted from smitten kitchen).

 

A british scone is like an American biscuit.

A British biscuit is like an American cookie.

 

A British cookie is like….well, I don’t know…

 

 

 

Ingredients:

 

 

Scones:

Yield: 8-10 ~ Lovely scones (American and British metric measurements)
  • 1 3/4 cups (260 grams) all-purpose flour, plus extra for dusting surface 

  • 1/2 cup (80 grams) whole wheat pastry flour 

  • 1/2 cup (35 grams) rolled oats (I used quick-cooking) 

  • 1 1/2 tablespoons (heaped) baking powder 

  • 1 very heaped tablespoon granulated sugar 

  • 1/4 teaspoon table salt 

  • 3/4 cup butter, cut into pieces (or sub. Smart Balance) 

  • 1/4 cup milk or buttermilk
  • 1/4 cup pure maple syrup 

  • 1 cup blueberries (fresh or frozen) 

  • 1 teaspoon cinnamon sugar (for topping) 

  • 1 egg, beaten (for glaze) 

Method:

Preheat your oven to 400°F (200°C). Butter a baking tray, or line with parchment paper.
  1. Whisk the flours, oats, baking powder, sugar and salt together in a large bowl. With a pastry blender, fork or fingers, work the butter into the dry ingredients until the mixture resembles fine breadcrumbs. In a small bowl, combine the milk and syrup, then add these liquid ingredients to the butter-flour mixture. By hand or with a rubber spatula, gently and with-out “over-working” bring everything together to form a nice soft dough. If it feels too dry, add a little more milk but not enough that the dough is sticky at all.
  2. On a lightly floured surface, gently pat the dough out until it is 1 1/4 inches (3 cm) tall. Using a 2-inch (5-cm) cutter, cut the dough into rounds and place them on the prepared tray so that they almost touch. Brush the tops with beaten egg, sprinkle with cinnamon and sugar and bake for 20 to 25 minutes until the scones have risen and are lightly golden. The scones will stick together, so pull them gently apart when they’ve cooled a bit — pull-apart scones! 

Tip: Serve warm. If they’re a little stale the next day, re-heat in the microwave or in the oven with foil. Serve with butter and jam or with clotted-cream like the British.

Cheers!

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— “Okay, now I have to admit that I’ve been absolutely fascinated with Will and Kate’s Royal wedding. I do have royal British ancestors and maybe, just maybe, that explains some of my fascination. Anyway, I’ve been watching and reading everything, so that I could share with you, my dear readers, some fabulous photos of the lovely wedding, the actual cakes and the menu of the food served” ~ Lisa

William & Kate’s Official Royal Portrait 

Hugo Burnand/Clarence House – WPA Pool/Getty Images

 

The Queen with the help of Kate’s sister Pippa Middleton threw a reception in Buckingham Palace in honour of Will and Kate the new Duke and Duchess of Cambridge. 10,000+ canapés (for 650 guests) were served for the royal wedding celebration. The eight-tiered traditional fruit cake was adorned with 900 iced flowers, designed by top baker Fiona Cairns.

 

 

 

Will & Kate’s Royal Wedding Cakes 

(John Stillwell-WPA Pool/Getty Images)

 

The Wedding Menu…

Savoury:

- Cornish crab salad on lemon blini

- Pressed duck terrine with fruit chutney

- Roulade of goats’ cheese with caramelized walnuts

- Assortment of palmiers and cheese straws

- Scottish smoked salmon rose on beetroot blini

- Miniature watercress and asparagus tart

- Poached asparagus spears with Hollandaise sauce

- Quails eggs with celery salt

- Scottish langoustines with lemon mayonnaise

- Pressed confit of pork belly with crayfish and crackling

- Wild mushroom and celeriac chausson

- Bubble and squeak with confit shoulder of lamb

- Grain mustard and honey-glazed chipolatas

- Smoked haddock fishcake with pea guacamole

- Miniature Yorkshire pudding with roast fillet of beef and horseradish mousse

 

Sweet:

- Gateau opera

- Blood orange pate de fruit

- Raspberry financier

- Rhubarb creme brulee tartlet

- Passionfruit praline

- White chocolate ganache truffle

- Milk chocolate praline with nuts

- Dark chocolate ganache truffle

 

~ Served with Pol Roger NV brut reserve champagne.~
PS. Someday I’ll find and share links of the recipes above….

 

Decadent Dark Chocolate Blueberry Brownies

Decadent dark chocolate blueberry brownies
Decadent dark chocolate blueberry brownies

What’s not to like about brownies? Everyone loves homemade brownies. Oh, can you imagine, a pan full of hot, homemade, decadent, dark chocolate brownies baking in your house? Now, let’s just healthy-it-up a bit and add some yummy, melty, dark chocolate chips, and sweet, wild Maine blueberries to the already rich, chocolately, whole-grain batter. In one word, Divine. Who needs to buy a mix when you can easily bake “real” brownies from scratch at home?

By far these are the best brownies that I’ve ever had,  so I just had to share this fabulous recipe.  Let me know what you think.

ps. Feel free to write any comments, ask any questions and click on subscribe for more recipes.

If you can’t bake (or you just don’t want to), and need to place an order, just let me know….

Check out my shop  http://www.etsy.com/shop/BakedinMaine

Bon Appétit!

 

 

dark chocolate blueberry brownies....
dark chocolate blueberry brownies....

Ingredients:

5 ounces of dark chocolate chips, melted and cooled….. (I used Ghirardelli 60% cacao)
2 sticks of salted butter, softened  (or sub. smart balance)
2 cups sugar (or sweetener of choice)
4 whole large eggs
3 teaspoons of vanilla
1/2 cup whole-wheat pastry flour (buy this at the health-food store)
3/4 cup all-purpose white flour (I use organic)
1/4 cup cocoa powder
1 teaspoon baking powder
1 cup chocolate chips
1 cup nuts (optional)
1 cup blueberries (dry on a towel)

Instructions:

  • Pre-heat oven to 350* Grease or spray a 9 X 13 pan.
  • Melt 5 ounces of chocolate chips (use your glass measuring cup) in the microwave ( 30 second intervals) and cool the chocolate completely before using!
  • Cream butter and sugar until light and fluffy. Beat in the eggs one at a time. Add vanilla.
  • Turn the mixer on low, and drizzle in the cooled, melted chocolate. Mix until just combined. Add flour, cocoa, baking powder and mix until just combined, scrape the sides of the bowl and mix 5 seconds more.
  • Add the chocolate chips, blueberries, and nuts (if using) mixing a few seconds more,  until just combined.

Bake for about 30 min. You’ll know when they’re done when your house fills with the aroma of fresh baked brownies and you just can’t stand waitin’ any longer!!! People will start roaming around your kitchen asking “are they ready yet?” Just tease them a little at first and say “oh no, they must cool first!” While you carefully cut a crispy “corner brownie” and hide somewhere to eat that first hot, chocolatey,  gooey piece of heaven! Trust me, these fabulous brownies won’t last long……


Wild Maine Blueberry Cake

Wild Maine Blueberry Cake
Wild Maine Blueberry Cake

I love, love, LOVE blueberry cake. It reminds me of summer in Maine, the ocean and my Grandmother. She made the most delicious blueberry cake in the world, using lots of fresh hand-picked wild Maine blueberries and sometimes ginger (more on that later). Well, I’ve healthied-up the recipe for you just a bit using natural and organic ingredients like whole wheat pastry flour, yogurt, and extra blueberries making this cake healthier (Grandmother would be so proud!). You already know that wild blueberries are loaded with antioxidants and several other health benefits, and that whole-grains are good for you.  Anyway, you can top this irresistible cake with crunchy oat streusel, cinnamon and sugar, and/or whipped cream. Perfect for breakfast, dessert,  or a special birthday cake. It’s all good…..

If you like this recipe and want to read more, click on subscribe or share with your friends. Thank you for asking questions and leaving comments!

Ordering: If you don’t like to bake and need me to bake you cake, just let me know.

Cheers!

Ingredients:

  • 1  1/2 cups sugar (0r sweetener of choice)
  • 3/4 cup butter (smart balance or canola oil)
  • 3 eggs
  • 2 teaspoons vanilla or almond extract
  • 1 1/2 cup whole wheat pastry flour
  • 1 1/2 cup  all purpose flour
  • 1 1/2 teaspoons of baking soda
  • 1 1/2 baking powder
  • Dash of sea salt
  • 2 cups of fresh or frozen blueberries (Maine are best)
  • 1 1/2 cups yogurt
  • Zest and juice of one lemon

Streusel:

  • 1 cup brown sugar
  • 1/4 cup  w.w. flour
  • 1/4 cup oats
  • 1 teaspoon cinnamon
  • 6 tablespoons butter (or canola oil)
  • Zest of one lemon

Directions: Preheat oven to 350* Mix together all ingredients for streusel until crumbly, set aside. Line with parchment paper, foil, cooking spray or butter a 1/2 sheet pan, 13 X 9, two 8″ or 9″ round cake pans, 2 loaf pans or a bundt. Mix together the sugar, butter (or oil), eggs, lemon juice and vanilla extract on medium speed until light and fluffy. Then mix together the dry ingredients and add slowly to the wet ingredients, alternating with the yogurt. Mix for about two minutes until well blended, then carefully fold in fresh or frozen blueberries. Layer the cake or top with the streusel if using. ~Bake at 350* for 45 minutes or so, depending on the size of your pan/s, checking for doneness with a toothpick. If you’re not using the streusel you can sprinkle with cinnamon and sugar. Enjoy!!!

Wild Maine Blueberry Salsa!

Wild Maine Blueberry Salsa!
Wild Maine Blueberry Salsa!

I love spicy salsa and I really do love sweet wild Maine blueberries, so it makes perfect sense to me to combine spicy and sweet together with some juicy garden tomatoes, fresh herbs, and hot peppers. I do love the fact that this extra special salsa is very healthy, loaded with antioxidants, is low-calorie and it’s another of my super-simple recipes to make at the last minute. You may serve this lovely fresh salsa with scrambled eggs, tortilla chips, and our favorite quesadilla, topped with sour cream (below). Everyone LOVES it!

Enjoy!

Ingredients

  • 3 medium very ripe tomatoes
  • 1 cup fresh or frozen wild blueberries
  • 1 chopped red onion
  • 2 cloves garlic, minced
  • 2 tablespoons vinegar
  • 2 tablespoons olive oil
  • 1 jalapeno or serrano chili pepper, finely chopped
  • 1 red bell pepper (*roasted optional), rough chopped
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped Italian flat leaf parsley
  • salt and pepper to taste
  • zest and squeeze 1 lime or lemon

Directions:

Start chopping or use your food processor and combine all of the ingredients in your favorite medium-sized bowl, season to taste. Let the salsa “marry” to combine flavors for at least one hour (over-night is best!)

NOTES: *To roast a pepper or tomatoes. Place on a foil lined roasting pan and broil at high temp. turning once or twice until the skins blacken. Peel the skin off after they cool. Delish!

** Please be sure to keep a bag of frozen wild Maine blueberries in your freezer year-round. I have plenty of recipes in the works for you requiring these lovely berries!

Nutritional Information

Amount Per Serving:

Calories: 45 | Total Fat: 2.5 g | Cholesterol: 0 mg

Quesadilla with Wild Maine Blueberry Salsa!
Quesadilla with Wild Maine Blueberry Salsa!

Heart-healthy Blueberry Oat Muffins

You’ve heard this before…ALWAYS eat your breakfast! Studies show people that eat breakfast are thinner, smarter and richer (just kidding about richer) but you get the idea. Just keep it simple & quick to make it easier on yourself. Have yogurt or hard boiled eggs (peel ahead) and my heart-healthy low-fat “Blueberry Oat Muffins.” I do love anything homemade with oats & blueberries for breakfast or a snack and love the fact that these are easy to bake and freeze beautifully. So, give these yummy muffins a try next Sunday. A deliciously low-fat muffin to carry with you, to share and eat anywhere….

Bon Appétit!

 

Here’s an excellent heart-healthy recipe for our friends & fans and a few more tips below:

Buy some oat flour and whole-wheat flour

Use organic ingredients if you can.
Substitute apple sauce for the oil or butter (sad, I know;) Add heart-healthy nuts: walnuts or almonds (loaded with protein!).
Keep the wet and dry ingredients separate.
When mixing muffins do not over-mix.
Use fresh berries (in season) or frozen (don’t thaw first!) Spray pan with lots of cooking spray. Use an ice cream scoop and fill the top. Sprinkle with cinnamon & brown sugar!

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Ingredients:

  • 2 cups of rolled oats (old fashioned or steel-cut oatmeal)
  • 2 cups of low-fat milk
  • 1 cup apple sauce
  • 2 eggs or (4 egg whites)
  • 2 tsp. vanilla
  • 2 cups of whole-wheat flour
  • 1 cup brown sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 2 cups Maine blueberries
  • 1 cup nuts (optional)
  • 1 cup raisins (optional)

*Variations: Any berries, blueberries, cranberries, raspberries, strawberries etc. Dark chocolate chips, walnuts, pecans, almonds, or chopped apples…. YUM!

 

Directions:

  1. Pre-heat to 400* F.
  2. Soak the oats in milk for 1 hour
  3. In a large bowl, combine the dry ingredients and whisk well!
  4. Add to the oats & milk:  apple sauce, 2 eggs or (4 egg whites) vanilla and whisk well.
  5. Combine both wet & dry ingredients with a BIG spoon, don’t over mix!
  6. Add (fold in) your frozen blueberries (or fresh) nuts and/ or your variations.
  7. With an ice cream scoop, fill sprayed pans to the top!
  8. Sprinkle generously with cinnamon & sugar.
  9. Bake at 400* for 20-25 minute.

Enjoy!